What Would You Do?

I once blogged about the lazy state of affairs we are living in when butter comes wrapped in half stick chunks. I vividly remember thinking how utterly ridiculous that seemed to me. That we would actually pay extra to have the same amount of butter cut and wrapped in smaller pieces so that we wouldn’t have to take the time and make the effort to actually cut a stick of butter in half.

Oh, dear friends, how the mighty have fallen! Those words came back to haunt me…to taunt me really…the other day when I was getting the ingredients to make a dessert for a dinner with friends.

I, who mocked and derided those who would buy their precut sticks of butter, was faced with a conundrum that shamed me with it’s weightiness. The irony of my decision making was not lost on me in the Walmart candy aisle.


Do you see my quandary? On the right a slightly larger bag with a handful more of that delicious caramelly goodness, wrapped.

On the left? A slightly smaller bag with just a few less pieces of that delicious caramelly goodness, unwrapped.

The ones on the left? A little bit more expensive for fewer pieces. But still more than enough for the dessert I was making.

I did it too. With an apology in my heart for my younger more judgmental self that mocked those half stick of butter lovers.

What would you do?

Click here to see the sweet treat I made with my unwrapped Rolos. Super easy made even more so by those unwrapped Rolos and super tasty.


In Which I Talk About Rice

I know, a whole post on rice. Really? Really.

I have never been good at making rice. Honestly, rice has always seemed to me to be one of those foods that’s really just a vehicle for other foods like a hot dog bun or such and was best used in casseroles and corned beef hash. I’ve never been very good at making it so I rarely served it as a side.

Kitchen confession: I got really good with minute rice when I did need it. I had no idea what we were missing out on by going this route though. No judgement if you too love those convenient little boil in the bags or dehydrated just add water boxes of rice. I get it. Real rice can be intimidating. It takes more time. It’s tricky to get the water to rice ratio just so to ensure soft fluffy rice. And boy, oh boy, brown rice is a whole other category altogether!

But I have learned some tips and tricks recently that changed my rice making game and maybe they will be of help to you. Or maybe I am the only one who has had a problem with rice making. It is entirely possible I am in a club of one. I know what you are probably thinking. “Woman, why didn’t you just read the package directions and follow them?” Y’all, I totally would! But would somehow still end up with undercooked rice. I will totally cop to it being user error but that’s the simple truth. Making good rice eluded me for years, people. Years.

But I am living in a different rice zone these days so here are the tips and tricks that I found helpful.

IMG-0759Basmati rice. Other more experienced and knowledgable cooks in the kitchen may roll their eyes and say what type of rice doesn’t matter but I have found that basmati rice turns out perfect every.single.time. It’s a little more expensive but totally worth it in my book for the fact of consistency alone. And may I just point out that I had no idea there were different kinds of rice other than white or brown and the cheater minute rice and the real stuff reserved for elite rice cookers? Who knew?

The Rice Association apparently. Guys, there is a fascinating website all about rice! According to them there are over 40,000 varieties of rice. Crazy, huh? Apparently rice plants need a ton of rain in their early days but then require a long dry spell to finish growing. Because the plant is so particular about its water and climate Great Britain has never been able to successfully produce it’s own supply of rice.

Historians believe that America owes it’s original source of rice seed to a storm that blew a ship bound for Madagascar off it’s course. The ship made it’s way to the safety in the harbor of South Carolina and out of gratitude for help with repairs the ships captain is said to have given rice seed as a thank you gift. But then the American Revolution started and we hit a snag but I will let you read about that on your own.

Now where was I before I found that fascinating website?

Oh yes, another tip from a rice making guru…after combining liquid and rice together, bringing it to a boil, cover and reducing heat, walk away for twenty minutes. Literally forget about it. Go paint your fingernails. Fold a load of laundry, whatever, but ignore the rice on the stove. Don’t open the lid to check the liquid. Trust the process. Difficult I know but letting the steam out does something unkind to the rice making magic I think.

Two tricks I have found that make for some really tasty rice are actually pretty simple.

Toast the rice before you make it. Put a couple of tablespoons of butter in your pot and when it is all melted add in you desired amount of uncooked rice. Toast it for about two to three minutes. It will smell heavenly. Add in your liquid and cook as usual.

You might have noticed that I keep saying liquid instead of water. Two words for you. Chicken broth. It adds so much flavor. I even use it to make mashed potatoes. You can use plain old water if you wish but salt is your friend. Either way, when your rice is ready don’t forget to dash some pepper on it too. It’s delish!


So, that’s that. I’m certainly not some rice aficionado now (although I am certainly much more knowledgable than I was before this post. Thank you, Google!) but I feel confident with a few months of successful rice making under my belt. Maybe I will tackle quinoa next. Slow down there, Scooter! Don’t get carried away.

Here’s a link to this summer’s favorite cilantro lime rice. Enjoy and be sure to check how America almost ended up being a riceless nation.